chuck hamburger
Good source of protein, iron, zinc, and B vitamins (especially B12 and niacin); contains significant saturated fat depending on the lean-to-fat ratio.
About
Ground beef prepared from the chuck primal cut, which comes from the shoulder and upper chest region of the bovine. Chuck is characterized by a moderate marbling of intramuscular fat (typically 15-20% by weight in ground form), which provides flavor and juiciness. The meat is coarser in grain than premium steaks, with pronounced beef flavor. Ground chuck combines the beefy taste of shoulder meat with sufficient fat content to maintain moisture during cooking, making it distinct from leaner ground beef cuts (such as sirloin or round) and fattier options (such as ground chuck with added ground brisket for burgers).
Culinary Uses
Ground chuck is the standard choice for hamburgers due to its fat-to-lean ratio, which keeps burgers moist and flavorful during cooking. Beyond burgers, it is employed in meatballs, meat sauces (ragù), chili, tacos, and meatloaf. The fat content allows the meat to brown well and develop fond in the pan, making it suitable for applications requiring browning before braising or stewing. Ground chuck is also used in stuffed peppers, casseroles, and as a base for ground beef dishes across diverse cuisines. Home cooks and professional chefs prefer it for general-purpose ground beef recipes where beef flavor is desired without the dryness of very lean cuts.